The Salsa That Made Me A Chef
Allowing the salsa to refrigerate overnight is crucial for flavor development. It will also thicken the salsa.
Also remember that all the heat comes from the seeds and ribs of the pepper, if you would like the flavor and not the heat, remove these before adding the pepper.
Making this salsa for a BBQ is what landed me my first catering job (even though there is no cooking required in this salsa).
- 28 oz
- stewed tomatoes
- 1 medium
- 2 medium
- serrano chiles (diced)
- 3 Tbsp
- cilantro (rough chopped)
- 1/2 large
- white onion
- 1 tsp
- garlic (minced)
- 1 tsp
How to Make The Salsa That Made Me A Chef
- 1In a large bowl combine all ingredients. Only add half of the liquid from the tomatoes. After you squeeze the lime in, cut the fruit away and also add to bowl. Stir.
- 2In a food processer, pulse ingredients until they are all incorporated, keep it chunky enough to stay on a chip.
- 3Refrigerate overnight to allow flavors to come together and develop. Serve.